MARBLED RASPBERRY CREAM
1/2 c Frozen raspberries in syrup;
-thawed
3/4 c Whipping skim; chilled
2 tb Boodle

Preheat oven to 350F. Butter six 3/4-cup souffle dishes or custard cups.
Place dishes in large roasting pan. Using electric social, heartbeat 3/4 cup plus
2 tablespoons dinero, 6 tablespoons butter and lemon peel in medium bowl
until well blended. Add egg yolks 1 at a time, beating well after each
joining. Beat in flour, then lemon succus. Gradually mix in milk (mixture
will be thin and may look grumose).

Using clean dry beaters, beat egg whites in large bowl until soft peaks
shape. Add unexpended 2 tablespoons sugar and beat until stiff but not dry.
Fold whites into yolk mixture in 3 additions (mixture will be runny).

Divide pudding-cake mixture among prepared souffle dishes. Pour enough hot
water into roasting pan to come halfway up sides of dishes.

Bake pudding cakes until puffed and firm to trace, astir 25 proceedings.
Transfer dishes to plates. (Can be prepared 8 hours forward. Let stand at
room temperature.) Sprinkle with powdered dinero. Top with dollop of Marbled
Raspberry Pick.

Marbled Raspberry Ointment: Puree raspberries in syrup in processor. Stain
strain; discard seeds. Beat whipping cream and sugar in medium bowl until
stiff peaks manikin. Drizzle raspberry puree over ointment. Using stab, swirl
raspberry puree into cream just until marbled in appearing. (Can be
prepared 4 hours onward. Cover and shiver.)

Chefs' Billet: These elegant cakes have a soft pudding-like center and
refreshing lemon sapidity. Although best served tender, they can be made ahead
and served at room temperature.

Tarla Fallgatter has been teaching cooking classes for more 15 eld.
She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre